Brussels sprouts recipe. Puff pastry with potatoes, cheese and Brussels sprouts

Brussels sprouts- not the most frequent guest on our tables. Many housewives are afraid to mess with this vegetable, fearing its inherent bitterness. In addition, it is not entirely clear how to cook frozen Brussels sprouts. But in our stores it is more often found in this form. However, there is no need to worry. In this article we will try to dispel all your doubts.

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How long to cook Brussels sprouts?

Inexperienced housewives try to keep frozen cabbage in boiling water longer. It seems that this way it will cook more accurately and will not remain raw in the middle. But in fact, it’s too long for a vegetable to “ hot bath“It is not necessary so that long-term heat treatment does not destroy the vitamins contained in it. Boiling water, a little salt, 10-15 minutes - and the green heads can be thrown into a colander.

1. It is recommended to place fresh Brussels sprouts in already boiled water. Place the frozen cabbage in a saucepan immediately and add water so that all the heads are covered with it.
2. Add salt to the water and place the pan on the fire.
3. Wait for it to boil and let the cabbage stand on the fire for another 10-12 minutes.
4. Carefully pour off the boiling water and run cold water over the vegetables.
5. If you still have doubts, try using a slotted spoon to catch one larger head of cabbage from the boiling water. Cut it open and check if the core is ready.

Boiled Brussels sprouts can be included in the menu of almost any diet. For example, Kim Protasov’s diet, which involves consuming a large amount of vegetables.

Frozen Brussels sprouts in the microwave

The situation is even simpler with a microwave. By the way, this oven has such a convenient function as defrosting, but in this case you don't need it at all.

1. Fold required amount cabbage into a bowl.
2. Pour in 14 cups of water.
3. Cook on full power for 5-6 minutes.
4. Open the microwave door, add salt and necessary spices to the cabbage. Stir and cook the dish for another 5-6 minutes.
5. We check in the same way: take out one head of cabbage. They cut it. Make sure the cabbage is cooked evenly.
6. Drain the water, let the cabbage stand for 2-3 minutes and start eating.

Cooked in the microwave, or even preferably steamed, Brussels sprouts pleasantly diversify even the diet of people suffering from diseases of the digestive tract. The diet for pancreatitis, gastritis and ulcers allows the nutrition of this vitamin cabbage, but only after heat treatment.

How to cook frozen Brussels sprouts in a frying pan?

For this simple and delicious dish you will need:

• 300 g frozen Brussels sprouts;
• 100 ml sour cream;
• grated cheese to taste;
• salt and spices;
• if desired, you can use 100 ml meat broth, but in this recipe it can be easily replaced with plain water.

Place the Brussels sprouts in the pan and fry for 8 minutes, stirring the sprouts occasionally. Mix sour cream with broth or water, salt and pepper. Pour the liquid sauce over the Brussels sprouts. Remove the pan from the stove and place it in an oven preheated to 180 degrees. Wait a quarter of an hour, sprinkle the dish with grated cheese, and stir lightly. Close the oven door and cook the cabbage for another 10 minutes. Tasty, healthy and very light dinner ready.

How to cook frozen Brussels sprouts for a side dish?

You will need:

• 300-400 g Brussels sprouts;
• 2-3 tbsp. l. butter;
• garlic;
• salt pepper, nutmeg.

Place the cabbage in a saucepan, add water, salt and put on fire. Let it boil, wait 8 minutes, drain the water. Melt the butter in a frying pan. Cut the heads of cabbage in half, place in oil, salt and add spices. Wait for the vegetable to brown a little - a nice dark golden crust should appear. Turn off the heat, finely chop the garlic and sprinkle it over the finished dish. A fragrant side dish can be served on the table.

How to cook Brussels sprouts without being bitter?

1. Most the right way To rid cabbage of an unpleasant aftertaste - when cooking, add a little sugar (literally a third of a teaspoon) and a teaspoon of vinegar to each liter of water.
2. The simplest method is to overcome the slight bitterish tint with seasonings, hot garlic, and fresh ginger root, which, by the way, promotes weight loss. Or herbs and spices that have a strong pleasant smell and taste.
3. Finally, listen to the advice in this video.

vesdoloi.ru

Our culinary treasury has been replenished interesting ideas, how you can diversify simply and inexpensively family menu vitamin dishes. Today we offer several original recipes How to cook frozen Brussels sprouts so that they are not bitter and become amazingly tasty.

Using a steamer, microwave or regular frying pan In just a few minutes you can turn this humble vegetable into a real delicacy.

Blanching – against the bitterness of Brussels sprouts

Whatever dish we plan to prepare from this our vitamin vegetable, first you need to rid it of bitterness, because of which the “Brussels” sometimes falls out of favor.

This can be done as easily as possible: the cabbage, thoroughly washed under a tight stream of water, should be placed in a colander and blanched, that is, steamed for five minutes.

So, we have small cabbage that was stored in the freezer. We defrosted it and removed the unpleasant bitterness. Now all that remains is to bring it to full culinary condition using best recipes preparations. The question of how to properly cook Brussels sprouts at home, frozen for future use, can be answered in different ways.

The miniature Brussels sprouts have such dense buds that they are not easy to cook. If handled incorrectly, the top leaves may be overcooked and the inside may remain raw. So how long and how should you cook Brussels sprouts so that they cook evenly and are tasty?

Before sending it to the permafrost, each of the heads must be cut crosswise at the location of the stumps - they will cook evenly.

How to deliciously cook frozen Brussels sprouts

1. We take out a portion of the buns from the refrigerator. We put them in a pan and fill it with water so that it covers all our vegetables.
2. We send the container to the fire. When the water is hot, add salt.
3. It is extremely undesirable to keep cabbage buds in boiling water for too long, so that they do not have time to lose all their vitamin reserves. Enough - 15 minutes after boiling water, and taking into account blanching - no more than 10 minutes.

Place the prepared vegetables under a cold stream and immediately onto a plate with chopped herbs or into a casserole.

Second way easy preparation of the most tender and very healthy husks - in the microwave. Everything is so simple that we don’t even have to use the defrost function.

• We take the “Brussels” out of the freezer and put it in a cooking container, fill it with a quarter glass of water.
• Place the bowl in the oven, close the lid, and turn it on at full power. Cooking time - 5-6 minutes.

Having opened the door, salt the vegetables, season with spices, stir - and cook for another 5 minutes with the door closed.

To check if the cabbage is ready, take one head of cabbage out of the oven, cut it in half and take a sample. If it is cooked equally inside and outside, then you can have lunch (dinner).

Ingredients

• Frozen Brussels - 400 g+-
• Sour cream - 2/3 cup+-
• Vegetable oil - 2-3 tbsp + -
• Hard cheese of your favorite variety - 150 g+-
• Black pepper - on the tip of a knife or to taste + -
• Salt - 1/3 tsp. or to taste+-
• Meat broth - 150 ml+-

How to make homemade frozen Brussels sprouts

To please your family with something special for the holiday, you should try one of most popular recipes homemade Brussels sprouts, frozen for the winter.

1. Remove the bitterness from the heads by blanching and place the heads in a frying pan with heated oil.
2. Fry, remembering to stir the vegetables, for 5-8 minutes, and then pour in the broth mixed with sour cream.
3. Season with salt and pepper and place the container in a well-heated oven.
4. After 15 minutes, remove it from the frying pan and cover it with a layer of grated cheese and put it back in the oven.

When the cheese melts, take it out cabbage casserole, cool - and on the table.

To feed your hungry family a healthy dinner, you don’t have to spend money on expensive delicacies. In addition, knowing how tasty and quickly to cook Brussels sprouts, frozen for future use, you don’t have to worry about the arrival of unexpected guests - they won’t be able to take us by surprise. And as light side dish, and this vegetable is great as a “crown” main dish!..

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There is a lot of cabbage in the world. But not every type of it is popular with people. For example, white cabbage, cauliflower or broccoli are loved by many, but Brussels sprouts - their sister - are much less popular. Although this is only in the vastness of our state. But residents of Western European countries eat it with pleasure. After all, this vegetable is not only tasty, but also healthy. In Europe, as they say, every dog ​​knows how to cook Brussels sprouts. But here, unfortunately, not all gourmets know this. To domestic summer residents, growing Brussels sprouts seems pointless and strange.

Procession around the world

It is impossible to find such cabbage in the wild. It was bred artificially in Belgium (hence the vegetable took its name). Today, the best authors and presenters of popular science television and radio programs are awarded Crystal Brussels sprouts as a prize.

Researchers believe that the great Carl Linnaeus decided to award the plant this name. For not a large number of Over time, the fruit gained popularity throughout Europe and even in the United States. Cooks in these countries now know how to cook Brussels sprouts. There is an opinion that the cultivation of vegetables began in the middle of the 18th century. And already in the first fifteen years of the next century, cabbage from Brussels began to be grown in Holland, France, the USA, Great Britain, Canada and Germany. By the middle of the same century, the Brussels delicacy began to grow in Russia. But here it was grown in rather small quantities. They said that harsh climatic conditions were to blame for this. Today, residents of countries such as India and China not only love this vegetable, but also know how to cook Brussels sprouts deliciously.

We buy and store

Selecting and preserving Brussels sprouts is a responsible and difficult task. To purchase high-quality vegetables, examine them: there should be no dark spots on the top leaves, and no rot on the heads and stems themselves. If the product contains yellow- This is a sign of low quality plant. The best are dense, small, strong heads of cabbage with a bright green color. You can store Brussels sprouts in the refrigerator and freezer(to do this, you need to separate each head of cabbage from the stem).

So that it doesn't feel bitter

Brussels sprouts have some side effects. One of them is bitterness. She can ruin the most delicious dish. A bitter taste is also felt in the raw product, which is evidence that it is not very young. If, after tasting the fruit, a bitter aftertaste remains, you need to use some tips on how to cook Brussels sprouts.

To get rid of this undesirable phenomenon, you need to boil the fruits in a solution of one liter of water, one teaspoon of vinegar and a pinch of salt. All this takes five minutes to prepare. The cabbage will turn out incredibly tasty and half cooked. Therefore, further heat treatment will be halved. You can also use another method that will help get rid of bitterness: experts recommend adding garlic and spices (marjoram, Provencal herbs, basil and others).

Frozen semi-finished product

Let's look at how to cook frozen Brussels sprouts. This dish is called “Balls”. You need to take 300 grams of frozen Brussels sprouts, the same amount of any minced meat, five tablespoons of sour cream and tomato paste.

Salt and pepper the minced meat, add chopped Bay leaf. Now make balls the size of a head of Brussels sprouts from the resulting mixture. Fry cabbage and meat balls in a frying pan for about ten minutes, then pour one glass of broth or plain water over them. Add sour cream and tomato paste here. Place the finished dish in a mold and place it in an oven preheated to 180 degrees for 15-20 minutes. The top of the dish should become golden brown and the gravy should thicken.

One more thing about frozen food

Many housewives often wonder how long to cook frozen Brussels sprouts? For some reason they think that the longer they do it, the better. But this is a deep misconception. This product is cooked for 10-12 minutes in salted water. After all, before the vegetables were frozen at the factory, they were pre-cooked a little, so further cooking does not require a lot of time.

I would also like to say a few words about how to cook Brussels sprouts frozen in microwave oven. After all, today this household appliance is in almost every kitchen, and it takes the same active part in creating various dishes, as well as gas stove, And electric oven. So place the frozen fruit in a dish, add a quarter cup of water and cook for about ten minutes. To check whether the dish is cooked, you need to cut one vegetable in half and see if it has defrosted. Allow the treat to sit for two to three minutes before finally eating it.

But the best thing to do is figure out how to steam frozen Brussels sprouts. In this case, it will retain all its nutrients as much as possible.

Bake in the oven

Vegetables from Brussels can not only be boiled and fried, but also baked. If the first two processes are quite difficult, then roasting Brussels sprouts is even more difficult. Below is one way to prepare a vegetable in this form.

Ingredients:

Remove the tough outer leaves from the cabbage and wash the vegetables. Blanch them with celery and half a lemon in boiling water for one or two minutes. After this, transfer the cabbage to a colander and let it dry a little. Now in a container mix olive oil, nutmeg, rosemary, juice of half a lemon, salt, pepper and one clove of chopped garlic. Place the cabbage in a fireproof dish, after dipping each head in the prepared sauce. Bake the dish at 170 degrees for 50 minutes. From time to time, the heads of cabbage should be turned over. The finished dish is served with chopped garlic and parsley.

Now let's boil it

Every housewife knows approximately how to cook Brussels sprouts. But not all professional chefs will tell you how to do it correctly. Meanwhile, this matter is not so simple. First, you should rinse the cabbage heads under running cold water. Then, in the place where the vegetable stem is attached to the head of cabbage, make a cut in the shape of a cross. The procedure is carried out on each fruit intended for cooking. This way it will cook evenly and well. Secondly, the washed and cut products are placed in a large container.
They should take up a maximum of a third of the total volume of the pan. Otherwise, the cabbage will swell during cooking and float to the surface. Thirdly, so much water must be poured into the vessel so that a third of it is free. Place all this on moderate heat. You should wait until the cabbage boils. After the liquid becomes covered with bubbles, you need to reduce the heat. Cook the heads of cabbage over low heat for about five to six minutes. One minute before removing the dish from the stove, season it without big amount lemon juice.

You can't spoil cabbage with cheese

Here is another recipe that tells you how to cook Brussels sprouts with cheese. For the dish you will need half a kilogram of heads of cabbage, 150 grams of cheese, salt and pepper to taste, 20 grams of butter.

Boil the Brussels sprouts in salted water for three to four minutes. Place them in a colander and let the liquid drain. Grease a frying pan or mold with oil and lay out the cabbage. Salt and pepper the dish. Grate the cheese and sprinkle it over the vegetables. Place all this in the oven and bake for 20 minutes.

www.syl.ru

By 03/30/2016 In the House, Cooking

Brussels sprouts have a low energy value(about 40 kcal/100 g), while containing a lot of fiber, useful for digestion, great amount vitamin C (in 100 g approximately 80% daily value adult) and a fairly large number folic acid(in 100 g of product – a third daily norm). Thus, it supports immunity, the required level of hemoglobin in the blood, good mood and high performance. It is imperative to include it in the diet of pregnant women, as folic acid helps prevent fetal development abnormalities. It is also indicated for those with low acidity. A fairly high content of potassium, manganese and phosphorus makes the product even more useful.

Almost all the benefits are retained by frozen Brussels sprouts, recipes for preparing dishes from which are collected in this material. It is used for preparing first courses and salads, but is more often served as a side dish in stewed, baked or fried. Goes well with garlic, ginger and other seasonings.

Frozen Brussels sprouts soup

Brussels sprout soups

Ingredients needed:

• Brussels sprouts (frozen) – 400 g bag,
• potatoes – 4-5 pcs. medium size,
• ginger root (grated) – teaspoon,
• butter – 50 g,
• salt, pepper - to taste.

Cooking process:

1. Boil whole cabbage for 10 minutes, remove with a slotted spoon and cool.
2. Cut the heads of cabbage into 2-4 pieces (depending on their size). If they are very small, then you don’t have to cut them.
3. Peel the potatoes, cut into thin disks or small slices.
4. Place butter and cabbage, finely chopped garlic and ginger on the bottom of the saucepan. Lightly fry the cabbage.
5. Fill the cabbage with two liters of water or vegetable broth, bring to a boil, add salt, add potatoes and simmer for 15-20 minutes.
6. When serving, top with sour cream.

Brussels sprouts salad

Brussels sprouts salad

Ingredients needed:

• Brussels sprouts – 200 g (half a pack),
• carrots - one thing,
• pink salmon, trout or other fish (canned) - one can,
• green peas (canned) or beans (in own juice) – one jar,
• mayonnaise, tomato paste or olive oil - to taste,
• wine vinegar or dry wine- one spoon.

Cooking process:

1. Boil the cabbage for 15 minutes (until tender), put it in cold water, cut each head of cabbage into four parts, sprinkle with vinegar.
2. Boil the carrots, cut into cubes.
3. Open the canned food and divide each piece of fish into several parts (8-10). You can simply chop the fish by mashing it with a fork. Do not pour out the oil.
4. Mix cabbage, carrots and green peas.
5. Mix vegetables with fish.
6. Season with canned oil by mixing it with a small amount of olive oil, mayonnaise or tomato paste. A harmonious taste is obtained by adding a spoonful of paste and two spoons of mayonnaise to the canned oil. WITH olive oil(without mayonnaise and paste) the taste will be more delicate.

Frozen Brussels sprouts with sour cream and breadcrumbs

Brussels sprouts with sour cream

Ingredients needed:

• Brussels sprouts – pack (400 g),
• sour cream – 2 tablespoons,
• breadcrumbs or fiber (ground) - 2 teaspoons,
• tarragon (optional) – 2 coffee spoons,
• salt - to taste.

Cooking process:

1. Boil the cabbage until tender (about 15 minutes). Once it boils, don’t forget to add salt.
2. Remove with a slotted spoon and place on plates. If you are not too careful about your diet, you can lightly fry it first.
3. Pour in sour cream, sprinkle with tarragon and breadcrumbs. Bon appetit!

Roasted Brussels Sprouts (frozen or fresh)

Roasted Brussels Sprouts

Ingredients needed:

• cabbage – 400 g,
• garlic - two cloves,
• vegetable oil – 4 tablespoons,
• breadcrumbs (or cheese durum varieties) – 100 g.

Cooking process:

1. Boil the cabbage for 10 minutes.
2. Chop the garlic and fry in half the oil until dark brown. Remove garlic from oil.
3. Fry the cabbage in this oil. If it is large, it is better to cut it in half first.
4. Place the cabbage in a baking dish, drizzle with oil, sprinkle with breadcrumbs or grated cheese, and bake for 10-15 minutes.

Pasta with frozen Brussels sprouts

Pasta with Brussels sprouts and chicken

Ingredients needed:

• cabbage – half a pack (200 g),
• pasta (shells look good) – 200 g,
• chicken breasts (fillets) – two pieces,
• lemon - quarter,
• onion (preferably red) - one head,
• garlic - a couple of cloves,
• cheese (hard) – 50 g,
• broth - a glass,
• greens (dill, parsley, basil) - half a glass,
• salt, pepper (preferably paprika) - to taste,
• olive oil - how much will be needed.

Cooking process:

1. Boil the breasts (with seasonings) in a small amount of water until half cooked.
2. Cool, cut the breasts, fry with pepper and salt.
3. Boil the pasta, rinse.
4. Fry chopped onions, garlic, and peppers in a saucepan. Add cabbage cut into quarters. After frying it lightly, pour in the broth and simmer for 10 minutes.
5. Add chicken and lemon juice, simmer for another 5 minutes.
6. Add macaroni and cheese. Simmer for another 5 minutes and the dish is ready.
7. When serving, sprinkle with fresh herbs.

Unfortunately, not everyone loves Brussels sprouts for their bitter taste. However, correctly selected seasonings favorably highlight its taste, turning a disadvantage into an advantage. As a last resort, when boiling cabbage, you can drain the first water when boiling and then cook it in the second water - the bitter taste should disappear.

Elena Pronina

diet, recipes

Do you know how to cook delicious Brussels sprouts? Many people don't like Brussels sprouts because of their specific taste. But this is easy to fix. Three years ago, when I tried Brussels sprouts using this recipe, I was delighted! I've been making this cabbage for the holidays ever since. Be sure to try it. In this recipe, cabbage is wonderfully combined with nuts, onions and dressing.

Ingredients

• 600 g Brussels sprouts - fresh or frozen. Fresh is very expensive here, so I use frozen. Taste ready-made dish does not suffer from this in any way. And if there is no difference, why pay more? 🙂
• 150 g peeled walnuts.
• 1 purple (red) onion.
• Soy sauce - 50 ml.
• Vegetable oil - 50 ml.
• Dried mixture of Provençal herbs - a couple of teaspoons. This mixture includes several types of aromatic herbs: basil, marjoram, oregano, mint, rosemary, savory, sage, thyme

How to cook delicious Brussels sprouts - recipe

Defrost Brussels sprouts in advance room temperature about an hour, or pour boiling water over it immediately before cooking. If your cabbage is fresh, you only need to rinse it.

Cut the Brussels sprouts into halves. Large heads of cabbage are cut into quarters. Please note that you need to cut exactly in the middle of the stalk so that the cabbage leaves do not fall off.
Small heads of cabbage can be left whole.

Preparing dressing for cabbage. Mix soy sauce, Provençal herbs and olive oil.

Peel the red onion and cut into half rings or quarter rings. My onion is large, so I cut it into quarters.

Mix Brussels sprouts and chopped onions.

Add walnuts.

Fill everything with a dressing of soy sauce, oil and herbs. No salt needed! IN soy sauce enough salt. Mix the ingredients thoroughly so that the dressing is evenly distributed.

Place the ingredients on a baking sheet in one layer.

Bake for half an hour at a temperature of 200 degrees C. At the same time, every 7-10 minutes you need to stir the cabbage so that it bakes evenly and acquires a light crust on all sides.

Serve the baked Brussels sprouts hot. Bon appetit!

How to cook Brussels sprouts in the microwave

How to Easily Freeze Brussels Sprouts

How to deliciously freeze Brussels sprouts

Cook Brussels sprouts frozen in this way after boiling for 10 minutes.

Belgian “dwarf” - this is how Brussels sprouts are lovingly called by their admirers (and you probably thought about Hercule Poirot?). And there is nothing offensive in this. Cabbage is actually small - the heads of cabbage barely reach 5 cm in diameter. And this type of cabbage was developed from leafy cabbage by farmers from Belgium. And Carl Linnaeus decided to perpetuate the work of vegetable growers, calling it Brussels sprouts. It was then that breeders from Turkey, the Czech Republic and Holland developed their own varieties based on the main variety.

The plantation on which Brussels sprouts grow looks interesting; the photo will clearly demonstrate this to you. The stem is up to 95 cm high and topped cabbage leaves. But they are not valued and used for food. Around the entire stem from the ground to the top, small cabbage heads are located on small cuttings. This is Brussels sprouts, carefully bred by the Belgians. From one bush you can remove 50, 70, or 90 heads of small cabbage.

The value of Brussels sprouts

Yes, Brussels sprouts are small, but their benefits are, however, incomparable to their size. One in cabbage contains from 85 to 120 mg for every 100 g, and this is more than in, and the same as in black currant. So we can’t be healthy by fruits alone; vegetables are also good helpers.

In addition to vitamin C, small heads of cabbage contain vitamins A and K, group and PP, vitamin E and. But that's not all. The amount of calcium, sodium, magnesium, phosphorus and potassium contained in cabbage is enough to take care of our bones and internal organs, and nerves. These are macronutrients. Among trace elements, analysis can detect iodine and copper, iron and fluorine, molybdenum and manganese, cobalt and zinc. It’s amazing how the heads of cabbage with such a content of elements do not ring or become magnetic.

There is not much in cabbage, only 1 gram, the calorie content per 100 g of fruit is 28-40 kcal. And yet Brussels sprouts belong to dietary products and helps to part with extra pounds.

Useful properties of Brussels sprouts

Such small Brussels sprouts beneficial features hers, however, are oh so great. The vegetable helps cure or alleviate many diseases. And this is not only intestinal peristalsis, that is, improved digestion - all cabbage relatives are famous for this quality.

Here is an approximate list of ailments that Brussels sprouts can help treat. Benefits and harms, I wonder if it has any advantages or only advantages:

• anemia and diabetes;
• coronary heart disease and insomnia;
• tuberculosis and constipation;
• bronchitis, tracheitis and other similar diseases;
• atherosclerosis and asthma;
• problems with the pancreas and urinary system.

Cabbage is useful for expectant mothers. Great content folic acid makes it invaluable for the little person growing inside - the baby develops better and without any deviations (if this is not a pathology).

And cabbage juice speeds up the healing of wounds and cuts, acting as an antiseptic. Sailors take dried or frozen heads of cabbage with them on long voyages as a remedy for scurvy and other inflammatory processes.

As it turns out, there are also contraindications. But they are associated with exacerbations of diseases.

So, with gastritis with increased acidity, exacerbation of an ulcer or acute pain in gastrointestinal tract, after chest surgery or abdominal cavity, immediately after a heart attack, it is better to take care and stop eating cabbage for a while. People with thyroid problems should not eat it either - substances contained in cabbage cause disruption of the gland, interfere with the absorption of iodine and can even provoke hypothyroidism. This applies to all cruciferous products.

How to cook delicious Brussels sprouts?

Like any cabbage, Brussels sprouts do not like prolonged cooking. It is enough to boil the heads of cabbage for 4-7 minutes so that they retain their sweetish taste and elastic structure.

To ensure that the vegetables are cooked and crispy at the same time, you need to use one trick. In the beloved TV series “Kitchen,” local celebrity Rodion Sergeevich taught the novice chef Max the art of cooking al dente vegetables. After boiling, the vegetables are placed in a colander and immediately immersed in ice water. Try it, you will like it.

From cabbage you can already prepare the most different dishes. From risotto with vegetables to vegetable casserole. Do you already have your Brussels sprouts peeled and washed? We immediately post recipes for finger-licking dishes.

Salad

This salad needs to be eaten before it gets cold. Although it is good in any form.

• Fry about 100 grams of a mixture of any nuts (,) in a frying pan and cut into large pieces.
• Melt a couple of large spoons of butter in a frying pan, squeeze out a clove and sprinkle with a pinch. Add salt to taste, pepper and mix.
• You already know how to cook Brussels sprouts. Boil it. We need 500 grams.
• Place the vegetable in a frying pan with aromatic nut butter, mix.
• Place in a salad bowl and serve immediately. You can crumble the cheese on top and add a leaf.

First

For starters we have vegetable soup - light and tasty. After winter and before summer, the body needs unloading.

• Take the leek and cut it. Leaves in stripes, the white part in thin rings.
• Cut two washed and peeled into slices. Three potatoes - slices.
• Pour 2 tablespoons of vegetable oil into a saucepan and fry the onion rings in it.
• Add carrots to them and simmer for another 3 minutes in oil, stirring constantly.
• Now you can add the potatoes and fry them for 5 minutes.
• Pour one and a half liters of vegetable broth (you can use chicken broth if you want a rich soup) into a saucepan. Cook for low heat 10 minutes.
• Wash 300-350 grams of Brussels sprouts and place in a saucepan. Add spices.
• After 5-7 minutes turn off the soup.

If desired, add chopped greens and green onion strips to the soup, season with sour cream or natural yoghurt and serve it on the table.

Second

For the second course we will serve the most delicate casserole.

• Boil one chicken breast.
• Boil 200-250 grams of Brussels sprouts.
• While the cabbage is cooking, chop 2 onions into rings or half rings and fry them on vegetable oil.
• Transfer the finished cabbage to the onion and fry vigorously for another 5 minutes.
• Cut the breast into cubes and simmer in a frying pan with cabbage for 8-10 minutes. Salt and pepper everything to taste.
• Place the semi-finished product from the frying pan into a baking dish. Flatten, flavor aromatic herbs, pour a glass of cream, sprinkle with cheese and place in a preheated oven (190 degrees).

In 20 minutes the casserole will be ready.

For dessert we serve fruit: orange or fruit salad.

Brussels sprouts. Growing and care

It’s not enough for us to have tomatoes and potatoes in our gardens; we want to grow something like that, experiment, feel like “Michurins”. So who's stopping?

For those who appreciate how good Brussels sprouts are, growing them on your own plot will not be difficult - anyone walking can handle the road.

Brussels sprouts prefer soil that is fertile and rich in calcium. Therefore, before hibernation, it is worth fertilizing the area allocated for vegetables with ash or lime.

If there are no ready-made seedlings, you need to make them. If you sow seeds in cups of soil in April (if you have a greenhouse or greenhouse, you can do this there), then by May the seedlings should already appear. From mid-May until the first days of June, cabbage can be planted in the garden. The sprouts should be planted at a distance of at least 65-75 cm so that the upper leaves do not interfere with each other. There is no need to make a hill near the sprout, since the heads of cabbage will grow directly from the base of the stem.

The plant has not yet reached 25 cm in height, but the first heads of cabbage have already appeared under the upper leaves. And while the cabbage grows, small heads of cabbage also grow on the stem.

Heads of cabbage are collected as they ripen. The bottom rows ripen first. Medium-sized heads of cabbage are collected, very large specimens are bitter and no heat treatment you can't get rid of it.

Brussels sprouts love to drink. Therefore, it needs to be watered regularly, especially in dry summers. Although it is cunning, the root system is powerful and can survive in underground waters for some time. But this is a last resort.

Ripe heads of cabbage can be frozen. They can be stored in the refrigerator in a bag for a month, two or more.

For the winter, cabbage is dug up with roots (if not all heads of cabbage have been collected) and stored in the basement at above-zero temperatures or in greenhouses in boxes, sprinkled with moist soil.

Do you know?

Brussels sprouts are so popular in Belgium that only crystal sprouts are given as a prize to the creators of the most interesting and educational popular science programs.

I wonder if our crystals are also a prize for any achievements? Although rather for anti-achievement...

Brussels sprouts are a type of garden cabbage that have high nutritional qualities. It is not the leaves of this cabbage that are eaten, but small heads of cabbage that are formed in the axils of the leaves from modified lateral buds. If you've never encountered this vegetable before, you might be wondering. how to cook Brussels sprouts.

Brussels sprouts have a wide variety of cooking methods: they can be boiled, steamed, stewed, fried, baked, added to soups and salads. Let's take a look at the main ones ways to cook Brussels sprouts, knowing which, you can prepare a lot of different tasty and nutritious dishes from this vegetable.

How to cook Brussels sprouts

To boil Brussels sprouts traditional way, that is, in boiling water, put a large pan of water on the fire, to which a pinch of salt has been added. While the water is boiling, rinse the cabbage in running water, remove yellowed and damaged leaves from the heads of cabbage.

When the water boils, put the cabbage in it and cook for 5-7 minutes. The finished cabbage should be soft and easily pierced with a fork. It is very important not to overcook the Brussels sprouts, as they begin to taste bitter when cooked for a long time. When the cabbage is ready, drain the water.

You can also cook cabbage in a double boiler, in which case the cooking time will be no less than 10 minutes. Boiled cabbage can be eaten with butter or various sauces, and also prepare salads for birthdays - and other dishes.

How to Roast Brussels Sprouts

In order to prepare cabbage for frying, it is washed under running water and yellow and spoiled leaves are removed. After this, the heads of cabbage need to cut in half lengthwise and make a cut in the stem so that the cabbage is better fried.

Heat a frying pan over medium heat with plenty of vegetable oil and place the prepared cabbage cut side down on it. Salt and pepper to taste, you can add other spices if desired. Fry cabbage until golden brown(about 5 minutes), then turn over to the other side.

Then pour it into the pan about a third of a glass of water(water should cover the entire bottom) and continue to fry the cabbage until the liquid has completely evaporated. Serve the roasted Brussels sprouts hot with a squeeze of lemon juice.

In addition, you can fry Brussels sprouts in batter. To do this, it must first be boiled and cut into halves. Prepare a thick batter from eggs, flour and seasonings, dip the cabbage in it and fry in vegetable oil for 5-7 minutes.

How to Roast Brussels Sprouts

Preheat the oven up to 200 degrees. Prepare the cabbage in the same way as for cooking (you can additionally cut off the stems, so the cabbage will cook faster). Place the cabbage in a bowl and drizzle with olive oil and season with salt and pepper to your liking. Toss the cabbage until it is evenly coated with oil.

Place the heads of cabbage in a baking dish one layer, place in the oven and bake until soft, ready cabbage should be easily pierced with a fork. Usually cooking takes 35-40 minutes. During cooking, you need to shake the pan periodically so that the cabbage bakes more evenly.

How to roast Brussels sprouts

Prepare the cabbage as for frying. Place a large saucepan of salted water on the fire and bring to a boil. Place the cabbage in boiling water and boil for 5-10 minutes, then drain the water.

Heat a frying pan and melt in it butter, add finely chopped or crushed garlic and salt to taste, heat for 1-2 minutes until the aroma of garlic begins to unfold. Place the cabbage in the pan and simmer for 3-5 minutes(until a brownish tint). If the pan becomes too dry during cooking, add more oil.